Chocolate Rum Cake
Prep Time:
15 Minutes
Cook Time:
Total Time: 4 Hours
Servings: 15
Top off a Mexican meal in style with this traditional dessert. Cake mix makes it simple!
Ingredient List
Cake
- 1 box Betty Crocker™ Super Moist™ devil's food or dark chocolate cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 1 cup whipping cream
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- ⅓ cup rum
Topping
- 1 cup whipping cream
- 2 tablespoons rum or 1 teaspoon rum extract
- ½ teaspoon vanilla
- 1 cup flaked coconut, toasted
- ½ cup chopped pecans, toasted
Preparation
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Bake 30 to 38 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. In large bowl, mix 1 cup whipping cream, the whole milk, condensed milk and 1/3 cup rum. Pierce top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Carefully pour whipping cream mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of whipping cream mixture has been absorbed into cake.
Recipe Tips
- Instead of rum in the cake, use 1 tablespoon rum extract plus enough water to measure 1/3 cup. In the topping, substitute 1 teaspoon rum extract for the rum.
